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Thread: Watcha cookin'?
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05-24-2022, 11:10 AM #6351
piste to the gills
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I'm a big fan of the fish basket for grilling. I've lost too many shrimpz and pieces of flakier fish into the grill burners over the years.
Here's a nice example of a house special here at the chez, cheesy potatoes. It's my over-fatted version of the classic Pommes de Terres Macaire. Last night's was bacon, extra sharp cheddar, Cambozola, creme fraiche.
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Originally Posted by Foggy_Goggles
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05-24-2022, 11:13 AM #6352
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Oh, hell yeah. Originally Posted by oftpiste
I'm a big fan of the fish basket for grilling. I've lost too many shrimpz and pieces of flakier fish into the grill burners over the years.
Here's a nice example of a house special here at the chez, cheesy potatoes. It's my over-fatted version of the classic Pommes de Terres Macaire. Last night's was bacon, extra sharp cheddar, Cambozola, creme fraiche.
.
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05-24-2022, 12:22 PM #6353
piste to the gills
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side note: I took a puff off of my kids' spliff (my THC intake is extremely rare so I get buzzed very easily) while we were having happy hour last night and magically turned into Jacque Pepin in the kitchen. It was amusing.
Originally Posted by Foggy_Goggles
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05-29-2022, 08:19 AM #6354
Quatsch!
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This makes me so jealous that my wife is in Germany without me. Homemade apfelstrudel and fresh erdbeer kuchen . Yummy
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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05-29-2022, 01:10 PM #6355
Rustler of Jimmies
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Switched beef guys. Pretty strong marbling on this filet.
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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05-29-2022, 01:33 PM #6356
"The Harmonizer"
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You gonna boil that?
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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05-29-2022, 02:00 PM #6357
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. Originally Posted by irul&ublo
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05-29-2022, 02:07 PM #6358
Rustler of Jimmies
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Of course. Originally Posted by irul&ublo
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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05-29-2022, 03:34 PM #6359
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Only way to go if you're washing it down with Coors light. Originally Posted by irul&ublo
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05-29-2022, 03:40 PM #6360
Sure, why not?
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Unnecessary to bring coors light slander into this Originally Posted by riser4
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05-29-2022, 04:27 PM #6361
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Did you look closely at the photo? It's not slander if it's true Originally Posted by Supermoon
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05-29-2022, 04:30 PM #6362
Rustler of Jimmies
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Coors Lt is the beverage of champions. Don't you forget it. Originally Posted by riser4
"I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road
Brain dead and made of money.
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05-29-2022, 04:41 PM #6363
~~~(oYo)~~~
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Buy back the AR's for the Coors Lit. Baby Yoda is pissed.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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05-29-2022, 06:00 PM #6364
Sure, why not?
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Oh. Ha. Missed that Originally Posted by riser4
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05-29-2022, 06:41 PM #6365
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Steakhouse Sunday. 3.5 lb rib roast, steak fries, broccoli salad with creamy garlic dressing. Considered boiling but decided on smoke-roast reverse sear instead.
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05-29-2022, 07:42 PM #6366
Satisfied
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Looks fantastic! I’m all in on the reverse sear on a cut like that. Originally Posted by Dantheman
Steakhouse Sunday. 3.5 lb rib roast, steak fries, broccoli salad with creamy garlic dressing. Considered boiling but decided on smoke-roast reverse sear instead.
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05-30-2022, 06:12 AM #6367
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You know that a favorite TRG past time is dissecting every photo, right? Especially since slaag and the slack lining thread. Where's Waldo? Originally Posted by Supermoon
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05-30-2022, 06:31 AM #6368
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Tomahawk steak at FM $6.99/lb yesterday (ribeye meanwhile at $22.99/lb) couldn’t pass that up for later this week
Gonna get some STL ribs going today with a dry rub & vinegar/mustard potato salad
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05-30-2022, 07:26 AM #6369
Bearded Sweater Model
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Fred Meyer had 5lb racks of spare ribs for $1.99 and buy one, get one free.
Glaze made with ketchup and Dr Pepper
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05-31-2022, 11:49 AM #6370
piste to the gills
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Second batch of American prosciutto (Father's Country Hams) stock. Roasted shit up first.
Originally Posted by Foggy_Goggles
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05-31-2022, 11:51 AM #6371
piste to the gills
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Then we made homemade Shake & Bake pork chops. They did not suck.
Originally Posted by Foggy_Goggles
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05-31-2022, 12:10 PM #6372
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We used to do that occasionally. It was a hit with the kids when they were younger. One look at the ingredients on the store bought Shake n Bake and it was a case of "I can do this better myself". We also had a homemade "Hamburger Helper" in rotation. Usually made with turkey burger. Originally Posted by oftpiste
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05-31-2022, 12:17 PM #6373
ahhhh!
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Fuck… I’d drink that right out of those jars. Originally Posted by oftpiste
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
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05-31-2022, 12:57 PM #6374
piste to the gills
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Right? Super easy, and super easy to improve on. Panko, garlic and onion granules, etc. One thing we've learned is that high heat works best to keep them from overcooking.
Originally Posted by riser4
Originally Posted by Foggy_Goggles
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06-01-2022, 12:21 PM #6375
Quatsch!
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I am not the chef, but my wife keeps sending me pics. of her sexy German food. I thought I'd share.
Saxenhausen dinner in spring. Springtime is asparagus time in Hessen. I particularly like the look of that matjas herring.
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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